From the simple to start, while doing the side of the experience:

Pot of oil, oil to be hot, in order to put the vegetables down, cabbage, bean sprouts and so on to the fire quickly fried, almost cooked when the salt, first a little less put a little taste of salty, not enough and then add. Soy sauce to use good quality, I have used more than 20 years of Haitian brand, but also a friend of the introduction, there are three varieties, there are two will be enough: Extra gold standard soy sauce king, cold stir-fried vegetables, light color salty and fresh; Extra straw mushrooms old soy sauce, braised or marinated vegetables when the color with the first less than your target color lighter than the color of a few, because you also want to add soy sauce, burn braised pork or beef and mutton, it is best not to put the salt, the main addition of soy sauce. And then buy a bottle of Zhang Yu Brand Gold Medal brandy, when the wine with a very good quality, originally for Western food, although the price is more expensive, but the amount of each time is very small, generally roasted meat (preferably with a good five-flake meat), first oil, hot, put meat, high-fire stir-fry until the water dries up, add brandy, 500-750 grams of meat plus 3/4-1 cap (brandy bottle cap), stir-fry dry, and then add light soy sauce - soya sauce, and then put the water, drowning the meat, high-fire boiling, change to light fire. Fire boil, change the micro-fire, keep the pot of water seems to open non-open state, until you feel rotten until, high fire to collect dry water, add pepper a little monosodium glutamate, you can.

Introducing a few simple dishes and pasta, for reference:

(a) cooking:

a, the easiest way to do the eggplant:

eggplant cut diagonal knife block, put in a frying pan frying soft, the eggplant out of the oil pouring out, leave a little, put the minced garlic frying incense, pour into the eggplant, add the Haitian brand of soya sauce, simmer on a small fire for 1-2 minutes, add pepper and a little monosodium glutamate (MSG).

Oil-saving practices: eggplant cut diagonal knife block, soak in water for a few minutes, take out a little Li dry a little, the pot of oil (amount and usually stir-fry vegetables about the same), put the minced garlic fried incense, pour into the eggplant, stir-fry a few times, add Haitian brand soy sauce, simmer for a few minutes, add pepper and a little monosodium glutamate.

Two, ribs and kelp soup:

Raw ribs, kelp and cold water, boil with medium heat. Almost open, skim off the foam on the surface. Open, change the micro-fire, keep seemingly open non-open state, to the ribs rotten, add salt, can be. Eat, in the bowl with pepper, a little monosodium glutamate

Three, fresh cuttlefish and dry cuttlefish practice.

Hair dry cuttlefish: first put in cold water to soak soft, to a few hours, you can change the water in the middle, so that the hair of the cuttlefish chewy. Do not put alkali.

Washing cuttlefish: peel off the film on the cuttlefish, take out the bones and guts, wash it.

Fresh cuttlefish practice:

green pepper cuttlefish shredded meat:

cuttlefish shredded, pot of boiling water, water less many a little more, the cuttlefish shredded into the water, the water boiled and fished out standby. The water must not be poured out, you can eat below, very fresh.

The tenderloin cut thin, add a little salt with cornstarch mix, add a little oil, and then mix well.

Put oil in the pot, high heat, hot oil put meat, fried plus green pepper silk, green pepper color, pour into the cuttlefish silk fried, add a little water, add salt, pepper, a little monosodium glutamate, fry a few times.

Dry cuttlefish roasted meat:

-Broil pork or straight pork, no salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork, cut into pieces, pot of oil, fry meat (ribs), then add cuttlefish, fry dry water, add good wine, add a little Haitian old soy sauce color, add Haitian natural pumping, fry a few times, add water to submerge the fish, with a small fire (keep the water seems to open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect the dry water, do not be too dry, add pepper, a little monosodium glutamate, put a little sugar. Add a little scallion. The end.

Note: There is a kind of dry cuttlefish on the market is very salty (bad quality), that can only soak a little more, and then cooking can not put the old soy sauce, soy sauce.

Four, stewed potatoes:

1 First, thick potato slices in a frying pan fried (chopsticks can pass through), then stewed.

2 A little longer.

Tomato Potato Soup:

First, put the potato slices (to be fast, you can slice a little thinner) in the water to cook, never add salt, the water boiled to change the slight fire, to the fast boiling, change the fire, add tomato slices, cook out the red color, tomatoes can not be boiled yellow. Add salt, pepper, a little monosodium glutamate, you can

Five, shrimp cooking:

First of all, shrimp in a bowl with cooking wine to soften it.

I, you can roast winter melon, or boil winter melon soup.

Two, good dried tofu, cut into thin shreds, put shrimp to cook together.

Six, dried scallop cooking:

Dried scallop diced in a bowl with cooking wine to soften, and then steamed under water to rot, or crushed by hand, spare.

Dried scallops buckle radish:

Superior radish cut into cubes, put the pan fried, add dried scallops, simmer over low heat, (first do not add salt, dried scallops have a salt flavor), add pepper, a little monosodium glutamate, can be.

Scrambled eggs with dried scallops:

Put dried scallops in the beaten egg, scrambled over high heat.

Seven, white cuts of pork:

Pork hind leg, whole boiled, thinly sliced, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, small sesame oil. For dipping.

Eight, sausage practice:

Slice, steamed, to be steamed.

You can also, first fried green peppers, and then the steamed sausage into the fried, can

You can also, in the Dutch beans just listed (this time tender, refreshing), Dutch beans fried steamed sausage slices, do not put the chili.

Nine, fried chicken wings:

Chicken wings cleaned and drained, salt, pepper, a little monosodium glutamate (MSG), marinated for about 1 hour, the water out of the marinade poured out, and then dragged in the egg white, and then dipped in the bread crumbs to be dipped tightly, and then put in a frying pan frying, the first a little bit of a smaller fire frying, and then a little bit of a larger fire to make the appearance of the golden

X, salted and dried fish practices:

These are not the only things that you can do. >The fish is large and salty can be burned panko or straight rows without salt.

Cut pieces, pot of oil, fry meat first, then add fish, fry, add good cooking wine, add water to submerge the fish, with a small fire (to keep the water seems to be open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect dry water, not too dry, add pepper, a little monosodium glutamate (MSG), a little bit of sugar, add a little bit of scallion segments. End.

(ii) pasta

I. The simplest mixing noodles.

Boiling water, water to a little more,

Bowl of Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, scallion minced,

Then the water below the boil, a little harder,

Put in the bowl of a mix. If it is alkaline water surface, this time you can add a little good vinegar.

Must remember the successive procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (diluted with cool water, eat now, mix).

Two, tomato and egg soup noodles:

first scrambled eggs, add water, put tomato slices, put salt, water open noodles until cooked, add pepper monosodium glutamate.

Three, fried noodles:

Small cabbage, shredded meat, shredded mushrooms.

Below, a little harder.

Fish out, put cold water rinse, Li dry water.

High heat, first stir fry shredded meat, cooked, add cabbage, brown, add mushrooms, stir fry a few times, add noodles stir fry a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate, change to low heat, one hand with a spatula to stir fry, one hand with a pair of chopsticks to the noodle shaking loose, the noodle and the ingredients as much as possible to mix, the cabbage can not be yellow.

Note: 1 Eat fried noodles with a little good vinegar.

2 tenderloin cut into thin shreds, add a little salt and mix with cornstarch, add a little oil and mix well.

four, first put shrimp (to buy good quality) in the water for a few moments of small cooking, and then give the oil, put the noodles, almost cooked, add baby bok choy, cooked, add salt, pepper, a little monosodium glutamate, can be.

Five, the simplest cold (mixed) noodles.

Boil water, a little more water,

Shallow stainless steel pot, add sesame oil, to be used.

In a bowl, put Haitian brand soy sauce, pepper, monosodium glutamate, chopped scallions,

Then under the boiling water, a little harder,

Put in the pot with sesame oil, mix well, put in front of the air conditioner to blow for 1-2 minutes, mixing while blowing, so that it is cooled evenly.

Then, give it a toss in a bowl. If it's lye water, add a little good vinegar at this point.

Must remember the sequence of procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (thinned with cool water, now eat now adjust).

Sixth, egg fried rice:

Put the pan on the fire, scoop into the oil to heat, pour into the egg mixture scrambled eggs, then add rice, chopped green onions, stir-fried until the rice is hot, add salt, pepper, a little monosodium glutamate, and then stir-fried can be.

Seven, wrapped wontons:

Large wonton skins, the meat filling in the middle, in the filling of the periphery of the skin with the forefinger dipped in water to draw a circle, and then the lower edge of the skin folded upward, so that the two semicircular overlap, with the two forefingers pressed along the water trail above the top of the sweep, so that it is bonded, and then folded after the bottom of the skin two corners in the meat filling under the adhesion (a corner of the corner of the water can be dipped a little bit, and the other corner of the pressure in the above pinch), so that the wontons stand ), so that the ravioli stands up.

Large wonton skins, usually in the shape of an equilateral trapezoid, with the short side facing you.

For small wonton skins, grab the skin with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip it into some of the meat mixture, scrape it in the center of the skin, and pinch it tightly.

Eight, curry ground beef (soup)

The curry should be sautéed in oil, the oil temperature should not be too high, it will be paste.

Beef chunks in the water to cook (rotten), sliced plate; beef soup with salt, oil curry, minced green onions, pepper, a small amount of monosodium glutamate (MSG), add the next good powder (a little hard), into the cut beef slices. This is the curry beef powder. Without powder, it is curry beef soup.

nine, the simplest braised beef (powder) practice:

good beef, cut into pieces, oil in a pot of hot, under the meat fried dry water, add a good bit of wine, fried dry, and then add Haitian soy sauce a little color, and then add Haitian daytime pumping, do not add salt, frying, add water, submerge the meat, boiled, and then use a casserole dish or iron pot with a very small fire (to keep the water seems to be open non-open state), burn 1 -2 hours, you feel rotten on the line, high heat to collect dry water, not too dry, add pepper, a little monosodium glutamate.

Boiling water, water to be a little more,

Bowl put Haitian brand soy sauce, sesame oil, pepper, MSG, chopped scallions, add boiling water,

Then the water boiled under the powder, a little hard,

Put in a bowl, add braised beef. Can be.

Finally, introduce you to:

The easiest way to make lemonade and iced tea.

I. Juice with a juicer, water, add some sugar cubes. Authentic lemon juice. Less water, add ice, very good.

Second, Lipton black tea 1 sachet, lemon 1 slice, sugar or icing sugar a number of, boiling water brewing. Hot and cold drinks can be.

After chilling is the authentic iced tea.

Sweet and sour pork ribs:

Straight rows cut into one-inch pieces, put into the frying pan and fry until the surface is hard, leave a small amount of oil in the pan, add a small amount of Haitian brand special grass mushrooms old soya sauce, first a little bit less, lighter in color than your target, add Haitian brand special soy sauce king, it is best not to put salt, the main addition of soya sauce. Add wine, sugar, stir fry, and then put the water, submerged meat, large fire boil, change the micro-fire, keep the pot of water seems to open non-open state, until you feel rotten until, add Hengshun brand banquet vinegar, large fire to collect dry water, add pepper, a little monosodium glutamate, sesame oil, stir fry, can be.

The simplest dried bamboo shoots roasted meat practice:

five-flower meat, cut into pieces, oil in a pot to heat, under the meat fried dry water, add wine, fried dry, add Haitian old soy sauce a little color, plus soak well washed and cleaned and cut into coarse bamboo shoots, and then add Haitian daytime pumping, stir fry, add water, flooded with meat, boil, and then use a casserole dish or iron pot with a very small fire (to keep the water seems to be open non-open state), burn 1 -2 hours, you feel rotten, high heat to collect dry water, not too dry, add salt, pepper, a little monosodium glutamate, put a little sugar. End

Raw materials also have a certain relationship!

Eggplant should be thin and long kind, to just listed when (tender) is good.

The easiest way to cook eggplant:

Cut the eggplant into diagonal pieces, put them in a frying pan to soften, take the eggplant out, pour out the oil, leave a little, put in the minced garlic and fry it, pour in the eggplant, add Haitian soy sauce, simmer on a low heat for 1-2 minutes, add pepper and a little monosodium glutamate.

Oil-saving practices: eggplant cut diagonal knife block, soak in water for a few minutes, take out a little Li dry for a while, pot of oil (the amount of and usually stir-fried vegetables about the same), put the minced garlic fried incense, pour into the eggplant, stir-fry a few times, add Haitian brand soy sauce, simmer for a few more minutes, add pepper and a little monosodium glutamate.

How to stir-fry pork liver:

Slice pork liver, mix with Haitian brand soy sauce, pepper, add cornstarch and mix well, add oil and mix well.

Heat the oil in the pan and quickly stir-fry over high heat.

Good green pepper shredded, oil hot, fry on high heat, brown, give salt, pour fried pork liver .

Pie practice:

1, flour with dry yeast seasoned with warm water (according to the instructions), kneaded thoroughly.

2, do the meat filling: good pork mince, add salt, pepper, a little monosodium glutamate, minced green onions, add a little water (plus vegetables on the water) stirring and mixing, repeated many times, stirring the best in one direction, and then put in the freezer to stand for 30 minutes, you can.

3, with the flour, the meat filling into the package, the size of the arbitrary, press flat (thickness moderate).

4, pan oil, light the fire, will do a good job of pie prevention, add cold water, flat pie on top of the lid, open the lid, open the fire, and when the water is almost dry, start the lid. Change to medium heat, slowly turn the pan, so that the side of the pan partially on the fire, frying golden brown, and then turn over, also frying golden brown, can be.

Note: filling with vegetables:

I generally use bok choy (bok choy, Chinese cabbage, celery can also be), boil a pot of water, open, put a moderate amount of bok choy, discoloration out, into the side of a large pot of cold water, in time to cool down, (otherwise, the bok choy will be yellow), and then with the hands of the hand out of the water, squeeze out the water, chopping, so that good chopping much more, and then squeezed out of the water, mixed with oil.

Mix with the meat mixture, mix well! In time to use!

There are two kinds of tofu: young and old.

I suggest you buy young tofu, it's tastier! Usually small (thin) cubes, about 1cm+ thick, or boxed inner fat tofu.

One, minced pork tofu:

Pot of oil hot, put minced pork, stir fry flavor, add Haitian brand special gold standard soy sauce king, pepper, a little monosodium glutamate, minced green onions, add to the bowl, standby.

Pot a small amount of water, put a little salt, water boiling, put the tofu, use a spatula to shovel the tofu into small irregular pieces, open, add water starch, mix well, cooked, add to the plate, pour the minced meat.

Note: the minced meat slightly salty, tofu to light.

(old tofu, cut into flat squares, oil pressed into light yellow, fish up and add some water, cook slowly over medium heat, put some curry powder, tomatoes cut into small pieces, oil sautéed into the pot, the ingredients discretion to put, thickening into the dish. (Reply by KATHY23)

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